Divide dough into 4 equal portions. Roll 1 portion into a 12-inch circle on a lightly floured surface, and cut into 6 wedges (keep remaining dough chilled). Place 2 to 3 tiny rectangles of a milk chocolate candy bar, beginning on the wide end of each croissant dough wedge, and roll up each wedge, tightly. Place, point side down, on greased baking sheets, gently curving rolls into crescent shapes. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.

Place 2 or 3 tiny rectangles of a milk chocolate candy bar on the wide end of each croissant dough wedge, and roll up each wedge.

Bake at 425° for 8 minutes or until lightly golden. Cool croissants slightly on baking sheets, and transfer to wire racks to cool. Repeat procedure with remaining dough portions.

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